Method

2. Beat the butter and sugar together until pale and fluffy then add the egg and milk and whisk again. Beat in the vanilla and flour then spoon into the prepared tin. Set aside 6 of the halved strawberries and arrange the remainder, cut-side down, on top of the cake. Sprinkle over the reserved 2 tbsp granulated sugar. Bake for 50–55 minutes until golden and set.

3. Meanwhile, chop the reserved strawberries, sprinkle with 1 tsp of the icing sugar then set aside for 15 minutes. Press through a fine sieve to extract the strawberry juice.

4. Leave the cake to rest in the tin for 5 minutes, then lift out and cool on a wire rack.

5. Mix together 1 tbsp of the strawberry juice and the rest of the icing sugar until smooth and thick. Drizzle over the cake and leave for a few minutes to set. Slice and serve with softly whipped cream.

Raspberry mousse shots

Method

1. Reserve 8 of the raspberries for garnish and place the rest with half the sugar in a bowl. Roughly crush with a fork or potato masher and set aside.

2. Whisk the egg white until it forms soft peaks, then whisk in the remaining sugar until smooth and glossy. In a separate bowl, whisk the cream to soft peaks. Carefully fold the whisked egg white into the cream.

3. Spoon a teaspoonful of the crushed raspberry mixture into the base of 8 x 70ml shot glasses, then carefully fold the rest into the egg and cream mixture. Divide the mousse between the glasses then chill for 30 minutes to 1 hour to set. Serve garnished with a reserved raspberry and 1 or 2 amaretti biscuits.

Eggs: recipes containing raw or semi-cooked eggs are not suitable for pregnant women, elderly people, or those with weak immune systems

Raspberry and rose marshmallows recipe

Preparation time: 20 minutes, plus cooling and setting

Cooking time: 20 minutes

Total time: 40 minutes, plus cooling and setting

Makes: 30 squares

Ingredients

300g fresh raspberries

100g icing sugar

½–1 tsp rose water

400g caster sugar

2 tbsp golden syrup

3 x 12g sachets Dr Oetker Powdered Gelatine

2 large Waitrose British Blacktail Free Range Egg whites

2 tsp vanilla extract

10g tube Cooks' Homebaking Freeze Dried Raspberries

Method

1. Line a 20 x 30cm tin with baking parchment. Place the fresh raspberries in a pan with the icing sugar and 3 tbsp cold water and bring to a simmer until the raspberries are soft and pulpy. Sieve into a small heatproof bowl and discard the pips, then stir in the rose water and keep warm.

2. Heat the sugar and golden syrup in a small pan with 150ml cold water to soft-ball (120°C on a sugar thermometer, about 10 minutes).

3. Place the bowl of raspberry purée over a pan of simmering water. Sprinkle over the gelatine and heat until dissolved completely.

4. When the sugar syrup has reached the correct temperature, remove from the heat and whisk in the gelatine raspberry mixture, taking care as it will bubble and spit.

5. In a separate large bowl, whisk the egg whites with an electric handheld whisk until they form soft peaks. Slowly add the hot raspberry mixture and vanilla, whisking continuously, until glossy and thick — this can take about 5 minutes until tripled in size.

6. Pour into the prepared tin, scatter over the dried raspberries and leave to set. Cut into squares using a wet or oiled knife.